Pan Fried Cheung Fun (Rice Rolls) with Egg 香煎腸粉炒蛋
Cheung Fun is used for all kinds of dishes, both savory and sweet, but for myself the favorite preparation is the classic Hong Kong snack food Pan Fried Cheung Fun with Egg 香煎腸粉炒蛋. Chewy fragrant rice, just fried egg clinging to the rolls, splashes of sweet soy sauce and oh, the tasty deliciousness of hoisin sauce! YUMM...comfort food alert!
- Prep time
- 2 min
- Cook time
- 7 min
- Yield
- 2 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 6 cheung fun rice rolls 腸粉
- 1 egg, whisked
- 1 tbsp hoisin sauce 海鮮醬
- 2 tsp water
- 1 tbsp sweet soy sauce 甜醬油
Instructions
- 1
Prepare hoisin sauce by adding boiled water to it 1 tsp at a time until just thin enough to drizzle.
- 2
Slice each cheung fun into 4 or 5 equal lengths about 2-3 inches each.
- 3
Heat a non stick pan over medium heat. When pan is hot add 1 tbsp oil. Lay out the cheung fun in the pan so that they do not overlap.
- 4
Wait until cheung fun become golden brown on the bottom then use kitchen tongs to flip each piece over. Add a bit more oil if the cheung fun seems to be sticking to the pan.
- 5
When all cheung fun are golden and browned in bits, add beaten egg all over and in between. Wait for 10-15 secs or so while the egg sets and begins the brown just a bit on the bottom.
- 6
Flip over the cheung fun rolls, wait another 10-15 secs or until the egg sets and is gently clinging to the rice rolls.
- 7
Use spatula to loosen the cheung fun into individual pieces then dish immediately into serving dish.
- 8
Drizzle with sweet soy sauce and hoisin sauce and serve hot!